E. Demiral Et Al. , " Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide," World Journal of Food and Nutrition (WJFN) , vol.2, no.1, pp.1-7, 2022
Demiral, E. Et Al. 2022. Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide. World Journal of Food and Nutrition (WJFN) , vol.2, no.1 , 1-7.
Demiral, E., Çakmakçı, S., & Sağdıç, O., (2022). Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide. World Journal of Food and Nutrition (WJFN) , vol.2, no.1, 1-7.
Demiral, Elif, Songül ÇAKMAKÇI, And Osman Sağdıç. " Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide," World Journal of Food and Nutrition (WJFN) , vol.2, no.1, 1-7, 2022
Demiral, Elif Et Al. " Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide." World Journal of Food and Nutrition (WJFN) , vol.2, no.1, pp.1-7, 2022
Demiral, E. Çakmakçı, S. And Sağdıç, O. (2022) . " Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide." World Journal of Food and Nutrition (WJFN) , vol.2, no.1, pp.1-7.
@article{article, author={Elif Demiral Et Al. }, title={ Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide}, journal={World Journal of Food and Nutrition (WJFN)}, year=2022, pages={1-7} }